This creamy ravioli soup is like a warm hug in a bowl! Loaded with tender sausage and delicious ravioli, it’s perfect for a cozy night in.
I love how quick it is to make—just cook, stir, and simmer! Perfect for when you need a tasty meal without spending hours in the kitchen!
Key Ingredients & Substitutions
Italian Sausage: I love using Italian sausage for its rich flavor. You can use mild for a gentle taste or spicy if you prefer some heat. If you’re looking for a lighter option, turkey or chicken sausage works great as a substitute.
Ravioli: Fresh cheese ravioli is usually best, but frozen works too. If you want a different flavor, try mushroom or spinach ravioli. Gluten-free options are available if needed, making this soup adaptable for dietary preferences.
Heavy Cream: Cream adds a rich texture, but if you want a lighter soup, you can use half-and-half or even a non-dairy milk like coconut cream for a unique twist. Just be cautious—coconut can change the soup’s flavor slightly!
Chicken Broth: Homemade is fantastic, but store-bought works perfectly. For a vegetarian version, swap chicken broth with vegetable broth to maintain a flavorful base.
How Do I Cook Sausage for the Best Flavor?
Cooking the sausage well is key since it adds the main flavor to your soup. Start by crumbling the sausage into a hot pot. Here’s how:
- Heat olive oil over medium heat before adding the sausage, allowing it to brown nicely.
- Break it up with a spoon as it cooks, which helps it brown evenly and brings out those savory flavors.
- Make sure there’s no pink left in the sausage; this usually takes 5-7 minutes.
Don’t rush this step! Those brown bits on the pot’s bottom will enhance the soup’s taste when you deglaze with broth.
How to Make Creamy Ravioli Soup with Sausage
Ingredients You’ll Need:
For the Soup:
- 1 lb Italian sausage (mild or spicy, casing removed)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 (25 oz) package refrigerated or frozen cheese ravioli
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 cup heavy cream
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional, for heat)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1/4 cup grated Parmesan cheese, plus more for garnish
- Fresh parsley or basil, chopped for garnish
How Much Time Will You Need?
This creamy ravioli soup takes about 15 minutes to prepare and 15 minutes to cook, totaling approximately 30 minutes from start to finish. It’s a quick, comforting meal that comes together in no time!
Step-by-Step Instructions:
1. Brown the Sausage:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the Italian sausage, breaking it up with a spoon as it cooks. Cook until the sausage is browned and fully cooked, which should take about 5-7 minutes.
2. Sauté the Onion and Garlic:
Once the sausage is cooked, add the finely chopped onion to the pot. Sauté until the onion is softened, about 3-4 minutes. Then, stir in minced garlic and cook for 1 minute until fragrant. This will add a lovely aroma to your soup!
3. Add the Broth and Seasonings:
Pour in the chicken broth along with the undrained can of diced tomatoes. Stir in the Italian seasoning and crushed red pepper flakes if you’re using them. Season with salt and pepper to taste. Increase the heat and bring the mixture to a boil.
4. Cook the Ravioli:
Once the soup is boiling, carefully add the ravioli. Reduce the heat to a simmer and cook until the ravioli float to the top and become tender, usually around 5-6 minutes.
5. Stir in Cream and Cheese:
Reduce the heat to medium-low and stir in the heavy cream and grated Parmesan cheese. Mix well and taste the soup, adjusting the seasonings with more salt and pepper if needed.
6. Simmer and Thicken:
Let the soup simmer for another 2-3 minutes, gently stirring to help all the flavors meld together. It will also thicken a bit during this time.
7. Serve and Enjoy:
Ladle the creamy ravioli soup into bowls, and garnish with extra Parmesan cheese and a sprinkling of fresh parsley or basil. Serve hot with some crusty bread, and enjoy a bowl of warm, comforting goodness!
This delightful soup is perfect for chilly days or whenever you’re craving something savory and satisfying!
Can I Use Frozen Ravioli for This Recipe?
Absolutely! Frozen ravioli works perfectly in this soup. Just add them directly to the soup during the cooking time. They may take an extra minute or two to cook, so keep an eye on them until they float to the top.
How Can I Store Leftover Soup?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave. If the soup thickens in the fridge, you can add a splash of chicken broth or water while reheating to regain the desired consistency.
Can I Make This Soup Dairy-Free?
Yes, you can! Substitute the heavy cream with a non-dairy alternative like coconut cream or cashew cream. Additionally, use nutritional yeast instead of Parmesan cheese for flavor without dairy.
What Can I Serve with Creamy Ravioli Soup?
This soup pairs wonderfully with crusty bread or a fresh side salad. You could also serve it over a bed of spinach or alongside garlic bread for a complete meal!
